- 1/4 cupof fresh thyme leaves
- 1/2 cupof lentils (du puy)
- 1/10 cupof cinnamon stick
- 2 cupsof tomatoes
- 1/4 cupof red wine vinegar
- 1/4 cupof chili flakes
- 1/4 cupof red onion
- 1/2 cupof parsley stalks
- 1/20 cupof bay leaves
- 1/8 cupof chopped parsley
Preheat the oven to 350 degrees. Boil a small pot of water for lentils. As the water heats up, chop 1 half of a red onion. Take two cloves of garlic - peel one and leave whole, cut another one into thin slivers.
Place olive oil into a pan heated at medium, add there onion and slivered garlic. Add 1/2 tablespoon of chili flakes and cinnamon stick. Simmer the mixture a few minutes until onions get soft. Add about 1/20 of cup of red wine vinegar and stir until evaporated. After that, add tomatoes, breaking them apart in the pan. Simmer the sauce at medium low for 20 minutes (or until thickened).
Then come lentils. Tie some string around some parsley stalks. Add one bay leaf and one peeled garlic clove. Add lentils to water plus those three ingredients (the parsley, bay leaf, and peeled garlic clove).
Now, it is time for sausage. Salt and pepper your sausage, dress with oil. You need one sausage per person. Place on pan in oven for around 20 minutes.
Nest, drain the lentils and remove parsley and bay leaf. Add a handful of chopped parsley and a little red wine vinegar and olive oil. Mash the cooked garlic clove with a fork so it mixes into the lentils. Put sauce on top. Top the sliced sausage with olive oil and fresh thyme leaves. Enjoy your meal!